Wednesday, September 26, 2012

Side dish or Entree: Chicken Taquitos

Ryan made these the other night. Other than a complaint about a lack of sauce, they were a hit with the kids. Ryan found them at Very Culinary.

3 ounces cream cheese, softened
1/4 cup salsa (green or red)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped parsley
2 scallions, chopped
2 cups shredded cooked chicken
1 cup shredded pepper jack cheese

kosher salt
12 (6 inch) flour tortillas
extra cheese of your choice for sprinkling on top
cooking spray

  1. Preheat your oven to 425ºF. Line a baking sheet with a silpat matte or foil lightly coated with cooking spray.
  2. In a large bowl, combine all the ingredients (except the tortillas, extra cheese, and salt.)
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
  4. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt (don’t skip the salt!)
  6. Bake for 20-25 minutes or until crisp and golden.
  7. Serve with salsa, sour cream or guacamole.

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